ALO RESTAURANT - West Toronto

The Tasting Menu at this restaurant was truly memorable. We received it as a gift and it exceeded all of our expectations. The service was exceptional, the 14 course meal was served at the perfect pace, never making us feel rushed or like we were waiting. We sat at the chef's counter, which allowed us to see into the kitchen and watch the inner workings. We highly recommend the wine pairing cheese course (you can't resist the black truffle). Despite being a high-end restaurant, it felt inviting and cozy. And of course, the food was amazing. Each bite was complex and delicious.

The service and food was beyond my expectations. They truly deserve to be Canada’s number 1 restaurant <br/ <br/ I normally don’t expect much from hyped up restaurants. I’ve been to too many where the service or food didn’t meet price tag attached. Or the wait time. <br/ <br/ <br/ Alo’s chefs and staff are amongst the best I’ve ever experienced. This rivals the service and food I received at the Penninsula Hotel in Hong Kong. <br/ <br/ The food was so different from anything I’ve ever tasted. From the the foie gras sauce on the mushrooms to the superb pork belly. The chefs are on point. The 3 courses of dessert were unique and heavenly. <br/ <br/ The manager Yan has the restaurant running like a well oiled machine. Every last server knew what was in every dish. Your water glass will never be empty. <br/ <br/ <br/ I can’t wait to go back.

If there is one undisputed king of restaurants in Canada right now, it 's Toronto 's Alo. Located on Queen West at the iconic corner of Queen and Spadina, Chef and owner Patrick Kriss has created an empire to say the least. Now with three different restaurants on the go, each one receiving tons of praise, Alo is truly the jewel atop his crown. Most notably, Alo has been the #1 restaurant in Canada for the past three years in a row on Canada 's equivalent to the Michelin Guide Michelin does not come to Canada, however if it did, I am certain that Alo would be awarded three stars . #7 on Canada 's 100 Best Restaurants 2016, #1 on Canada 's 100 Best Restaurants 2017, #1 on Canada 's 100 Best Restaurants 2018 and #1 on Canada 's 100 Best Restaurants 2019. They 've accomplished a pretty explosive entry onto the fine dining scene if you ask me. blogTO also named them #1 Best Tasting Menu and Toronto Life listed them as #1 on The City’s 100 Best Restaurants 2018. What more is there to say? We 've brought out the big guns with Alo.<br/ <br/ I am extremely fortunate to be able to say that I have eaten at Alo three times now, all within one year. This is almost a feat within itself because getting a reservation is nearly impossible and somewhat terrifying. They open two month reservation blocks at a time, and if you are not refreshing your browser like a madman at the exact minute that tables become available, you can kiss your Alo experience goodbye. It 's like buying concert tickets.<br/ <br/ On my most recent visit, we managed to get in for a 9pm seating on a Friday night. Located atop a heritage building downtown, they do not offer any parking. However we 've always been lucky at grabbing street parking nearby. Entering though their fairly nondescript door, you 're first met by the hostess at a desk next to an elevator door. Once you 've given your name, you ride the slow elevator up to the 3rd floor. It might even be slow on purpose, to build suspense. The elevator door opens and you 've arrived in foodie heaven.<br/ <br/ The hostess upstairs will offer to take your coat and she 'll usually remember you from previous visits. On this occasion, our table was not ready for us yet and we were offered a window seat next to the bar. The bar area itself is gorgeous, with incredible wallpaper on the far wall. It 's the height of the cosmopolitan world and you can feel it. A server came to take our drink order while we waited and I selected a cocktail called a Pine to Palm Tanqueray Gin, Campari, Pineapple, Lemon Lime.<br/ Refreshing with a fruity, bitter sweet kick $15.00 . This expertly mixed cocktail hit it on the nail for me and was everything that I wanted it to be. Sweet, bitter, light, tart. It felt simple and playfully sophisticated. Perfect sips to kick off the evening.<br/ <br/ It took quite a bit longer than usual for us to be seated, at least half an hour past the time of our reservation. We received several apologizes, however I honestly didn 't mind the opportunity to hang out with a cocktail before the entire feast began. Before long we were transported into the dining room and seated at our table, kitchen adjacent. On all three of my visits, I have been seated directly next to the kitchen and have always enjoyed the view of the incredible proceedings that take place. The dining room is quite small, with no more than 15 tables available. The vibe is downtown chic. The details are subtle and impactful. Bench seating is wrapped in grey leather and the curtains dress the room in deep teal. Gold accents can be found all around you, from the lighting to the cutlery rest. One of the first things that happens is a server will come over to offer you your choice of napkin, producing a tray of linens. I always take the same grey napkin each time. Next is the offering of sparkling or still water, to which I took sparkling. Unfortunately, on this particular visit, the servers seemed unable to keep my table 's water preferences straight. My glass was refilled with still water on several occasions, and then again with sparkling, to the point of having a complete mix of both types of water. My co diners who had chosen still water kept getting sparkling water poured into their glasses as well. I didn 't bother mentioning it, and nothing like this had occurred on my previous visits.<br/ <br/ Apart from the mix up with the water, the service at Alo is second to none. The whole thing operates at such an elevated level of hospitality, that just watching the machine in action is impressive and entertaining in itself. The servers are endlessly professional yet friendly and unpretentious. Each step of the meal is orchestrated to perfection, from each person 's plate arriving at the exact same moment, to the delivery of brand new cutlery for each individual course. From the precision culinary artistry taking place in the kitchen to the choreographed dance of the wait staff, the entire spectacle is a sight to behold. Chef Patrick Kriss himself is almost always on hand, overseeing the entire operation. One minute he was monitoring the dining room and the next he was in the kitchen putting the finishing touches on dishes.<br/ <br/ Alo offers a blind, multi course tasting menu. There is no menu whatsoever. They call themselves a contemporary French restaurant, however influences from many other countries are always apparent, most notably Japan. They celebrate the finest in seasonal ingredients. At its core, Alo truly offers an internationally inspired menu prepared using classic French techniques.<br/ <br/ The Dining Room Tasting Menu will cost you $135 per person with a non refundable $50 per person deposit upon making the reservation. They also offer wine pairings. While this price is by no means 'cheap ' I do feel that the value is very good.<br/ <br/ The menu has been different every time that I have visited, although there has always been a few similarities as well. The journey and the anticipation of what is to come creates an incredible, unmatched thrill.<br/ <br/ First to arrive was our Canapé. The plating and presentation at Alo can be described as nothing else but art. The amount of thought that goes into each and every plate that leaves the kitchen is mind boggling. Starting from the left, pomme soufflé; crispy yukon gold potato resting over top of yuzu crème fraiche, garnished with chives and caviar. Delicious! I loved the salty dots of caviar. Next, a savoury pepper sandwich; filled with some type of seafood with artichoke and preserved lemon on top. This was very big on flavour, offering a tangy bite. Last, a Kusshi oyster from British Columbia; served with artichoke sauce, finished with capicola ham and meyer lemon. Kusshi is one of my favourite types of oysters and this one was dressed so beautifully probably the best oyster that I 've ever popped into my mouth. Our first tastes were amazing and filled us with excitement knowing that this was only the beginning.<br/ <br/ As if like magic, each course arrives at exactly the right time, somehow calculating the precise moment when you 'll be ready to move on. At no point does the meal feel rushed and you are never left waiting too long for the next plate to arrive either. They 've got it down to a science.<br/ <br/ Next to arrive was our Amuse bouche: Snail Eggs. A new ingredient for me, I don 't believe that I 've ever tried snail eggs before! From Burgundy, France, the snail caviar sat in a dashi jell and shiso oil. Dotted with poached Yukon gold potato, sancho leaf and pickled ginger. This dish was incredibly light, bright and citrusy. I noted that the snail caviar provided a very earthy flavour, unlike fish caviar which is very salty. This small dish acted as a nice palate cleanser at the beginning of our meal.<br/ <br/ Next to arrive was our first 'real ' course: Hokkaido Sea Scallop, Chamomile, Lemonquat, Begonia. Alo typically begins their tasting menu with a few dishes that highlight fish and seafood, bringing in some lighter plates before the food gets more heavy and rich. We all loved this dish that involved fresh Hokkaido sea scallops from Japan, a chamomile crème fraiche, finished off with begonia and pepper flowers and preserved lemonquat. This was so delicate and buttery. I often find edible flowers to be a bit bitter, but not so in this case. This dish happily offered a little taste of spring.<br/ <br/ Our second course: Kanpachi, Kefir Yoghurt, Cucumber, Turnip. Just look at the perfect glisten on that fish! Kanpachi is a type of Amberjack fish from Japan. It was resting in kefir yoghurt with an herb oil, served with Persian cucumbers, fermented chili, Tokyo turnips and fresh dill. The sear on the fish couldn 't have been more perfect, the skin delightfully crispy. Overall, this dish tasted very strongly of dill which worked nicely with the fermented items on the plate.<br/ <br/ Our third course: Big Eye Tuna, Green Curry, Young Coconut, Lemon Balm. This dish offered some big Asian flavours thanks to the coconut and green curry sauce. The tuna was topped with Japanese parsley, braised peanuts, rice pearls and lemon balm. I was struck by the gorgeous colour of the fish, a jewel toned ruby hue, served practically rare. We all agreed that the curry was some of the best that we 've ever tasted and I thought that it balanced beautifully with the fish.<br/ <br/ Our fourth course: Morel Mushroom, Foie Gras, White Asparagus, Iceplant. This dish was our favourite course so far! Too incredible to put into words! Morel mushrooms filled with Cremini mushroom purée and tarragon, drenched in foie gras sauce, with baby turnips and radishes and julienne white asparagus. This was insane. So many of my favourite ingredients and flavours were on this plate and each once was highlighted incredibly well. The foie gras sauce was velvety and amazing. Meanwhile, the beautiful morels brought an earthiness. This dish blew us away.<br/ <br/ Our fifth course: St. Canut Pork Belly, Mutsu Apple, Brussels Sprout, Pork Fat Emulsion. Pork belly is a pretty trendy ingredient and I tend to find it a bit overrated. It 's almost never cooked properly and gets served as a gelatinous mess. This, of course, was the complete opposite. This pork belly from Quebec was roasted and served with apple butter and apple gastrique in a ham hock jus. Accompanied by Brussels sprouts and a pork fat emulsion. This dish was an explosion of big flavours from each component on the plate! From the richness of the pork to the sweet acidity of the apple, this was the best pork belly that I’ve ever had, easily. Cooked perfectly, with a crackling that tasted more like candy. Reminiscing about each item on this plate sends me into a frenzy everything was so perfect!<br/ <br/ Arriving at our sixth course, we were given a choice. We could proceed with the 'included ' dish; Lamb Saddle. Or we could upgrade to the A5 Wagyu for an additional charge $65.00 . I found this quite interesting since on our previous two visits, Wagyu was automatically included in the tasting menu without having to pay extra for it. None the less, I took the upgrade because I know how incredible their Wagyu is.<br/ <br/ My sixth course: A5 Wagyu Striploin, Fava Bean, Ramp, Mustard Jus with Bread Butter. The only word to describe this piece of meat is 'sublime. ' Known as “The Ultimate Beast,” this is the exquisitely marbled beef for which Japan is legendary. The quality of the beef is almost ludicrous across the whole planet, there is nothing better. Allow the incoherent salivating to ensue. Served with white asparagus, pickled ramps and the season’s first fava beans. The Wagyu... Is steak butter. It melted in my mouth. It 's incredibly rich and of course was served perfectly medium rare. They don 't even ask how you want it to be cooked because there is no other way! This is the most superior meat in the world and it did not disappoint. Plus this dish gets delivered to you with Alo 's famous bread along with cultured butter from Normandy. The bread is a buttermilk heaven and perfect in every way. I can think of no better accompaniment for this mind blowing striploin. This is basically Alo 's signature dish. What more is there to say?<br/ <br/ At this point we had completed all of the main courses, were holding our bellies with glee, and had ridiculous smiles plastered across our faces. We were allowed to marinate in this euphoria for a little while before being approached about desserts because of course there are desserts. Plural! <br/ <br/ We now had the option to add in a cheese course for an additional charge. We decided to forgo the cheese this time due to the earlier Wagyu upgrade. On my last visit we were offered the same cheese course and went ahead with it because back then the Wagyu had been included.<br/ <br/ I did however select some tea to drink; Sloane Fine Tea Merchants ' Rouge Provence South African red rooibos blended with blueberries and fine French florals. Fresh and elegant with a sweet bouquet $5.00 . An incredible tea box that lights up comes to the table with a selection of nine different teas inside. You 're able to read their descriptions and tasting notes, and to smell each one the Heavenly Cream tea also smelled amazing . I always choose the Rouge Provence because it 's a caffeine free tisane, which I prefer at night. I was given an entire personal tea set, the best part being the tea timer. Each hourglass results in a different tea strength and you 're supposed to remove the teabag from the pot once your desired level of steep is reached. I enjoy this rooibos with milk and sugar and it 's always floral and lovely.<br/ <br/ Time for dessert! Our Pre Dessert: Passion Fruit, Beignet. These were made with the intention of mimicking the canapé that we had received at the beginning. Starting on the left, a lemon ricotta beignet; finished with finger lime on top. On the right, a meringue sandwich; with passion fruit frozen yogurt on the inside and a sprinkle of espelette pepper and lime zest on top. These were both quite fresh and zippy. They reminded me a bit of a palate cleaning sorbet course, clearing away all of the richness that we had just ingested.<br/ <br/ Our First Dessert: Rhubarb, Labneh, Buttermilk. This dessert was designed to symbolize the beginning of spring. Rhubarb Campari compote and orange rhubarb with a labneh espuma and a sprinkle of fennel pollen and dehydrated buttermilk on top. This dish was fruity and light, a celebration of fresh flavours.<br/ <br/ Our Second Dessert: Dark Chocolate, Hazelnut, Pear. This one involved a chocolate semifreddo sitting atop a chocolate hazelnut cake. Beautifully topped with candied ginger and compressed pear and chocolate tokins. A great way to enjoy chocolate without the heaviness that can sometimes come along with chocolate desserts. I really appreciated that all of the desserts are thoughtful enough to be kept small and fairly light, given the amount of food that had already been consumed.<br/ <br/ Finally, accompanying our final dessert we received some Petit Fours. A Grand Marnier macaron resting over cocoa nibs. A perfectly made, sweet bite. And a chocolate mousse filled bon bon with a touch of cinnamon and chili. This little truffle packed a bit of a punch and was decadently delicious.<br/ Toward the end of the evening the speakers were playing Motown classics that added an incredible chill vibe to the room. We were feeling satiated. We had been on a culinary adventure. <br/ The meal is perfectly portioned so that you can eat and enjoy! everything that gets served without feeling full until the very end. While there were a few shortcomings on this particular visit, overall Alo provides a seamless experience. This is what they 're known for and the name that they have created for themselves.<br/ <br/ The entire service takes close to three hours. In addition to being a rather large monetary expense, it also requires quite a lot of time. However, all things considered, I would say that the experience is exciting and worthwhile. The incredible food lives up to the hype and the service is impeccable. As one final touch, each guest is given a copy of the evening 's menu to take home with them. Alo shines in the details and everyone should try them at least once if possible.

This is definitely a place that those who appreciate fine food and wine should find an opportunity to visit. It is worth a trip. Every dish was special. The wine steward is knowledgable and can help you find an appropriate bottle or a set of glasses. It was amazing watching the staff as the meal progressed like a well oiled machine. But unlike a machine all of the staff are helpful, engaging and professional. Many of the dishes were among the best we have had.

Wasn't sure if the hype would live up to the taste of the food but it was honestly DELICIOUS! Every dish was better than the one before and the staff was quite friendly. We had the tasting menu at the kitchen and asked a lot of questions. Was fascinating to watch the staff make the food and learn more about each dish. Honestly it was a foodie's delight and even was a great meal for non-foodies too! This is definitely a special place for special occasions but what a way to celebrate!